Wilted Arugula Pork Salad

Wilted Arugula Pork Salad

"Orange zest, cilantro, and a little bit of jalapeno pepper flavor the cranberry-apple salsa topping these pork chops."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Ready In

  1. Brush pork chops with 1 tablespoon olive oil and sprinkle with Cajun seasoning, to taste. Grill or broil until pork is no longer pink.
  2. Saute arugula in remaining 1/2 tablespoon olive oil in large nonstick skillet over medium heat 2 to 3 minutes or until just wilted. Season with salt, to taste.
  3. Arrange arugula and pork chops on 2 large plates. Spoon Cran-Apple Salsa Dressing over pork, to taste. Refrigerate any remaining dressing.

Footnotes

  • Cran-Apple Salsa Dressing
  • Whisk together 1 can (8 oz.) jellied cranberry sauce, 1 small Granny Smith apple, cored and diced, 1/4 cup cider vinegar, 1/4 cup water, 3 tablespoons sliced green onions, 2 tablespoons chopped fresh cilantro, 1/2 teaspoon minced jalapeno chile, 1 teaspoon grated orange peel, salt and fresh ground pepper, to taste until blended. Makes about 1-3/4 cups.

Reviews

Read all reviews 0

Other stories that may interest you